Is it possible to eat nothing but local food in a New Mexico winter?

By Christie Chisholm

Eggs, milk, peanuts. It didn’t look good.

I had spent the last hour scavenging the isles of La Montañita Co-op, and that’s what I was left with: eggs, milk, peanuts. I was hungry just looking at them. I offered my meager basket to the cashier, pausing to turn around and grab a hauntingly aromatic chocolate chip cookie from the deli counter behind me. If all I had to eat for the next seven days were eggs, whole milk and peanuts, I was going to enjoy my last meal, and I was going to have dessert.

An interview with one of the nation’s pre-eminent experts on the subject

By Christie Chisholm

Joel Salatin loves his work. He loves getting up at the crack of dawn and taking his chickens for a walk. He loves the succulence of tender, grass-raised beef. He loves observing his pigs, which snort with glee while sifting through piles of manure. And he loves the philosophy of his business, which is that a truly sustainable farm should also support a local food system. He loves it so much, in fact, that he refuses to ship any of his products. Aside from a few deliveries made to local restaurants, if people want ’em, they can come get ’em. And that’s basically how Joel Salatin became famous.